Wild Salmon with Lentils and Arugula


Vitamin D-rich and delicious, this lighter meal is perfect for chasing away the winter blues.


  • 1 medium red onion, diced

  • 1 carrot, peeled and diced

  • 1 stalk celery, diced

  • 1 bay leaf

  • 1 cup green lentils

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 tablespoon fresh lemon juice

  • 3 cups baby arugula (1 ½ oz.)

  • 4 6-oz. fillets wild salmon, skinless


  1. In a medium pot, bring onion, carrot, celery,bay leaf, and lentils to a boil. Reduce to asimmer and cook until lentils are tender, about25 minutes. Drain. Season with salt and pepper.Add olive oil and lemon juice. Stir inarugula and cover to keep warm.

  2. Meanwhile,heat oven to 375 degrees. Arrange fillets in a bakingdish. Drizzle with olive oil and season with saltand pepper. Cover with foil and bake untilcooked through, about 16 to 18 minutes. Servewith lentils and squeeze with lemon juice.

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